Category: Middle Eastern

Manakish – ish

Hello Friends!  I was inspired to make Manakish by Appointment with Death, the latest book in the Dining with The Dame series.  The book is largely set in Jordan and although no Jordani food is mentioned (quelle surprise). I thought Manakish would be a good representative dish for that post. I made my version of manakish, took the photos, and then decided to do something else for the Appointment with Death post.  But the manakish was really tasty. Too good not to share!  So here it is…actually before that.  Let’s talk about what it is.  Manakish or Manouche is a traditional Jordani flatbread usually with a topping of zaátar or cheese.  Mine is a  not traditional. It is at best manakish adjacent or as I like to say, manakish-ish.  Now, we’ve got through that…here it is:Manakish1

The Recipe – Manakish

I used this recipe from Hungry Paprikas for the base recipe for my manakish.  Per the recipe, I used feta, mozzarella and nigella seeds.  And then I added a  little sprinkle of Zaátar, some red onion slices and a few chilli flakes.  I really had to restrain myself from adding olives, mushrooms, etc as if this was a regular pizza!  This was very tasty despite so few ingredients!  Sometimes, less really is more!

Manakish2

The salad you can see in the first photo and below is my version of this salad from Gourmet Traveller which felt Middle Eastern enough to work well with the Manakish.  Also, the cherry tomatoes and the parsley are from my garden!  I used olive oil and lemon juice in my dressing to keep it simple.  I had also decided to forgo the candied walnuts in the recipe for plain walnuts.  Do not do this.  They were divine.  I wish I had made far more of them than I needed because they were decidedly more-ish!

Salad for Manakish

I would love to see Petra, it looks stunning and is definitely on my bucket list of places to go!

Via Vogue

In the short term though, I will have to content myself with eating Manakish and reading Appointment with Death.  The post for which will be up in two weeks’ time!

I am literally at this moment watching The Deer Hunter for my film club. I can see why it’s seen as a classic but so far (about 1.5 hours in) it has been unremittingly grim and I am not expecting a change of tone any time soon.  Far less harrowing, this week I am hosting our Tasty Reads Cookbook Club where we are cooking from Recipetin Eats.  If you are not a fan, I can recommend it!

Have a great week!

 

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Shakshuka – Murder in Mesopotamia

Easter greetings crime readers and food lovers!  In a seasonally appropriate menu today I am cooking eggs.  Shakshuka is a Middle Eastern dish described somewhat inelegantly by Nurse Amy Leatheran in Murder in Mesopotamia as “eggs in sauce”.  Shakshuka 1

Murder in Mesopotamia – The Plot

“Bismillahi ar raham ar rahim.  That is the Arab phrase used before starting out on a journey.  Eh bien, we too are starting on a journey.  A journey into the past.  A journey into the strange places of the human soul.”

 – Hercule Poirot in Murder in Mesopotamia by Agatha Christie

Our journey into the strange places of the human soul begins when our narrator. hospital nurse Amy Leatheran, is hired by Swedish-American archaeologist Dr Eric Leidner to look after his wife Louise who is suffering from “nervous terrors”. The couple is living at an archaeological dig site very closely based on the Royal Cemetery at Ur where Christie met her second husband Sir Max Mallowan.

Friends tell Amy that a strange tense atmosphere prevails at Tell Yarrimjah, an atmosphere that most people  blame on Louise Leidner.  Louise is disliked by everyone but her husband who adores her.

Louise shows Amy a series of threatening letters which she believes may have been sent to her by either her dead / not dead first husband or his deranged younger brother.  It is these along with some other scary events that are terrifying Louise.

Louise Leidner is murdered the next day. Hit over the head by a heavy blunt object.

However, no one entered the compound during the time of the murder.  So someone in the dig party is a murderer.

But who?  And why?

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Plot Points

  • Poirot solo.  No Hastings or Japp in this one although Amy steps in to be Watson to his Sherlock.  The Poirot episode of Murder in Mesopotamia does have Hastings  though.
  • “Dead” faces in windows and other things that go bump in the night
  • Poirot jabbing people with pins
  • Another member of the dig party killed horribly but not before she can gasp out a key clue to Louise’s deah
  • A priest who might not be a priest
  • Some side shenanigans of stolen artefacts and drug abuse

Shakshuka 3There is a truckload of casual racism in Murder in Mesopotamia, most of which is espoused by Amy. I feel though that we are meant to see this as a by-product of Amy’s parochial ways and not as an espousal of Christie’s worldview.  Does this make it more palatable? It’s  definitely a case of hate the player not the game which is not always distinguishable in Christie.

Beware Spoilers

Ok, if you intend on reading Murder in Mesopotamia, skip down to the covers.  For the rest of us, let’s talk about that ending.  When I was in high school, in either year 8 or 9 we had to read a book called The Wife of Martin Guerre.  The premise of this novel (land also the movie Sommersby which was a film adaptation of it) is that Martin Guerre returns home after being at war or somesuch for an extended period of time.  Only he’s a very different man to the one who left. Not just emotionally.  He’s actually a different man.

Even as a young teenager I found this plot ridiculous. Because why does no one else recognise that this is not Martin Guerre numero uno?  The wife has a vested interest because MG2 is a whole lot nicer.  But did no other person realise that this man was not Martin Guerre?

Similarly, in Murder in Mesopotamia, we find out that murderer of Louise Leidner is her devoted husband Eric who is also her dead / now definitely not dead first husband Fredrick Bosner.

I  mean really?  I might not be the sharpest tool in the shed but if one of my exes was to turn up on the doorstep tomorrow with a new name and haircut I am pretty damn sure I would recognise him long before I decided to rekindle any old flames.

It’s certainnly a plot twist but just not a very credible one!

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Murder in Mesopotamia – The Covers

There are some AMAZING covers here including a French and a Bangla version of Murder in Mesopotamia.  My fave is the pulpy middle row second from left which shows a terrified Louise Leidner in the foreground with a threatening man – (dead / not dead first husband?  Deranged younger brother? ) in the background.

Amy Yarnell Carter

 

The Recipe – Shakshuka

I used the chickpea shakshuka recipe from Women’s Weekly Vegetarian for my recipe.  Chickpeas are not a standard inclusion in a shakshuka however, I like them as they bulk out a meal that I usually eat for dinner rather than the traditional breakfast.  I also like to sprinkle a little feta over my shakshuka which is not in this recipe.

Shakshuka recipe

 

Lunch was just ready and we went in, the doctor apologising for his daughter who he saiid was always late. We;d just has a very good dish of eggs in sauce when she came in an Dr Reilly said , “Nurse, this is my daughter Sheila.”.

-Agatha Christie – Murder in Mesopotamia

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Other Food & Drinks Mentioned in Murder in Mesopotamia

 

May’s book will be Cards on the Table, another Poirot but this time with Ariadne Oliver who I love!

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The Ultimate Shawarma….Man!

For my modern take on Turkish food, there was only one choice.  It was always going to be shawarma.  And my first thought was that I could give some props to my girl Sabrina Ghayour.   I own all of her cookbooks and Persiana remains one of my favourite books to cook from.  Sabrina’s recipe for ultimate chicken shawarma comes from her book Feasts and it is totally delicious!!!!

Chicken Shawarma 2

But, as I was cooking the shawarma, I reallised I had another connection (that does not involve late night stops at the Hollywood Palace) and that connection is my new favourite podcast, or actually set of pods.  I ‘m sure I have spoken about my love of the true crime pod before and some time ago I started listening to Small Town Murder.  I virtually inhaled every episode so I was able to catch up on the back catalogue of then 80 something episodes pretty quickly.  I’m listening to  Episode 114 as I write.

Chicken Shawarma3

But what do you do when you run out of pod and don’t want to wait a whole week to hear more from the funniest guys in podcasting?  Well, in my case, despite barely knowing one sport from another, you start listening to their other pod Crime In Sports.   And let me tell you, you don’t have to know anything about sport to enjoy it.  

Both of these pods are amazing, the hosts, James Pietrogiallo and Jimmie Whisman are hilarious!!!  And the stories!!!! Who knew????

For a good start to the level of crazy Crime in Sports reaches, why not give Episode 58 a try? 

#058 – If He Could Kill The World… – The Terribleness Of Viacheslav Datsik

This tale contains neo-Nazi’s, naked snow wrestling, armed robbery, unrestrained testicle pummelling, bare handed escapes from Russian mental asylums and the self-nicknamed Red Tarzan.  Believe me, amongst all the, what James and Jimmie would call nudnickery, there is not much time for too much sport. 

Another favourite of mine comes from my own country…

#058 – Such is Annihilation – The Chaoticness of Ben Cousins

Aka…you hid your meth where?

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What has all this to do with Shawarma you ask?  Well, there are some recurring characters in Crime in Sports, a few special guests that pop in for a fleeting moment in each episode and one of those is the Shawarma man.  Spawned in Episode 32, (Dave Meggatt), the Shawarma man invariably refuses to serve some hapless and very confused sporting criminal some lovely lamb shawarma.  I wonder what he would think about Sabrina’s chicken version!

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Just quickly back to Sabrina, her shawarma contains normal pickles.  I made some pickled turnips for mine.  Normally when you see these they are a gorgeous hot pink.  This normally comes from beet juice.  I think beets are the food of the devil so I added some radishes to my turnips which turned my pickles a much paler but still rather pretty pink.

That’s me done!

Read and cook Sabrina, listen to Small Town Murder and Crime in Sports and tell me what you think!

Also, please let me know your favourite cookbooks and I’m always up for a good pod recommendation.

For now?  

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Shish Kebabs

So as luck would have it, the week I wanted to write about the Turkish meal of Shish kebabs, there has been a diplomatic incident between Australia and Turkey.  But this blog is not afraid to tackle contentious issues.  Actually, no, scratch that, this blog doesn’t want to have anything to do with this debacle.  To be frank, both sides of this spat are terrifying and we here at RFFMT are cowards peace lovers who just want to eat some meat on a stick.  

Or, to be etymologically exact roasted meat (kebap) on a sword (sis). 

Or to be even more precise, delicious roasted meat on a sword.

The recipe for these Shish Kebabs came to you direct from 1972 via Good Housekeeping’s World Cookery.  As usual, the introduction to each chapter comes with a gorgeous drawing of representing the food of the region:

Turkey2

 

Each chapter also has an overview of the food of the region.  Some “facts” I learned about the food of Turkey:

  • The Turks have more than forty ways of cooking eggplant

  • People in Istanbul, choose their drinking water with as much care as people in France choose wine.

  • Peaches and apples are ordered by name for those from different areas have a different flavour and fragrance

  • A formal dinner can start with as many as thirty or forty appetisers


The shish kebabs are simple to make, look really pretty with all the colours of the vegetables and taste delicious!

A little drizzle of pomegranate molasses over the top sets these off to perfection.

These shish kebabs are also a tasty lunch treat!  

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Have a great week. And be kind to each other!

Lebanese Lamb Pizza

 My modern take on Lebanese food consists of what is probably my favourite fast food – pizza!  The name for these pizzas in Lebanese is “lahembajin” which means “meat on dough”.  Hmmm… what was I saying just last week about the wonderful poetic names for food in the Middle East?  Never mind the pragmatic name though, this Lebanese Lamb pizza is delicious!

Lebanese Lamb Pizza

This Lebanese Lamb Pizza has some differences to the traditional Italian pizza. 

First, the base is either pita or, to be more authentic Lebanese flatbread. There is also no cheese although you can top it with a dollop of labne just before serving. 

The meat to base ratio is much higher than your typical Italian pizza, making the Lebanese Lamb Pizza more like a Meatzza! 

Lebanese Lamb Pizza

The topping is minced lamb cooked with pomegranate molasses, onions and spices like cinnamon and allspice. Once cooked, the pizza is topped with toasted pine nuts, labne, herbs, chilli and another hit of pomegranate molasses.  My recipe was a slight variation in the one below from the book Arabesque by Greg and Lucy Malouf.

Lebanese Lamb Pizza

My variations to their Lebanese Lamb were:

  • To use pita bread as my pizza base
  • I topped my pizza with labne (made by straining a dollop of yoghurt for about an hour)
  • I garnished my pizza with  fresh coriander and chilli and another drizzle of  pomegranate molasses

Now, please excuse me, I have more eating to do!

Have a wonderful week!